The one good thing about summers in North India is abundance of fabulous fruit. So many colors and hues, sweet and juicy, each one with a unique taste and flavor. We are truly fortunate to have such a vast seasonal variety of fresh local produce available to us. Eating seasonal and local is healthy for us and for the environment. Its easier on the wallet, we get nutritional variety and the produce definitely tastes much much better. Somehow eating mango in winters doesn’t quite have the same charm, right?
With summers also come school vacations and there is a constant cry of battle in my house! There are incessant demands for activities and “new” foods everyday. I am very happy to engage my children in kitchen chores and it seems that they don’t mind at all. We made these little cakes together one of those afternoons they needed sorting out ! They pitted and chopped the cherries, measured the ingredients, greased the pans, wiped the counters. Have to start them young!! 🙂
So this recipe is pretty straight forward…with a little twist of turning it upside down! Almond meal not only makes the crumb tender and moist, it also brings health benefits of almonds to your baked goodies. I try to use wholewheat flour in my regular baking as far as possible. While it may not work well in all bakes, you’ll be surprised to find many recipes are just as delicious with wholewheat flour.
Not only do Cherries taste divine, they are amazingly beneficial for our health. They have low glycemic index which makes them diabetic friendly. Being pigment rich food, they are loaded with anthocyanins which are known to have very high anti -oxidant and anti- inflammatory properties. Cherries also contain melatonin which helps cure insomnia and maintaining healthy joint function. They help control blood pressure and promote heart health.
I just love how the cherries release their delicious sweet tart juice into the cake, making it so lip smackin’ good!! But then this cake holds up very well to any fruit you may want to use….. peaches, apples, pears, pineapple, apricots, strawberries, plums or any combination you like!
Prep Time : 20 mins Oven Time: 30 – 40 mins
Wholewheat flour – 1 1/2 cups (210gms)
Almond meal – 1/2 cup (65 gms)
Baking powder – 2 tsp
Salt -1/4 tsp
Eggs – 3
Sugar – 3/4 cup (150gms)
Oil – 1/2 cup (120ml)
Vanilla extract – 1 tsp
Zest from 2 lemons
Milk – 2-4 Tbsp
Cherries – 250 gms, pitted
Preheat the oven to 180C. Grease a 9″ cake tin or 6 mini loaf tins very well.
Place the cherries at the bottom of the cake tin evenly. Make sure bottom of the tin is covered completely, you want a nice thick layer of cherries. Put this aside.
Combine the flour, almond meal, Baking powder, salt and lemon zest in a large bowl.
Beat eggs and sugar really well. Drizzle in the oil. Add the vanilla.
Fold the dry ingredients into this mixture. Add milk one tbsp at a time. You’re looking for a soft dropping consistency.
Pour the cake batter carefully in your prepared pan. Bake for 30- 40 mins. or until a toothpick inserted in the center comes out clean. The top of the cake should be golden brown and springy to touch.
Take them out of the oven and let cool in the pan for 15 – 20 mins. Turn them out and serve them warm or at room temperature.
Garnish with some toasted almonds and enjoy!!